Seafood Chowder

Photo Credit: Grandmother's Kitchen

Seafood chowder recipes are abundant and this specific recipes comes from my lovely room-mate and her family in Nova Scotia where the seafood is fine and fresh! The fresher the seafood the better, and in today's world it is important to remember to choose sustainable seafood options. As much as possible look for wild caught fish and consume no more than 3 times a week. Try to buy from a small local fish market where people can educate you on where your food comes from. Most seafood is high in omega-3, calcium, phosphorus, iron, zinc, iodine, magnesium, potassium and a ton of other essential nutrients.

DIRECTIONS

Cook the shrimp, crabmeat, whitefish and scallops in the top of a 6 quart multi-pot (steamer pot). When cooked, keep 6 cups of the cooking water and discard the rest.Remove the fish into a bowl, let cool a little so you can handle, and chop the seafood into bite sized pieces. Leave for now in the bowl.
Heat the 3 tablespoons of olive oil in a 2nd large soup pot over medium heat. Saute the onion, celery and garlic in large cooking soup pot; add in the 6 cups of reserved cooking water; the potatoes, thyme, rosemary, black pepper, celery salt, red pepper flakes, seafood seasoning, and horseradish. Bring to a boil then reduce heat to simmer. Add the bite sized pre-cooked seafood to the soup.
Mix the heavy whipping cream and the flour together in mixing bowl that has a pour spout (like a large glass measuring cup). Use a whisk to be sure there are no lumps and add it to the chowder.
Simmer until potatoes are tender stirring occasionally.

Love this recipe? Check out more recipes in Grandmother's Big Bundle of Recipes where you get all 12 of Grandmother's ebooks giving you 1000 recipes plus other valuable kitchen information for ONLY $24 (regular $120). You save 80%!